Borsch(luo song tang )

Borsch

Introduction:

"My husband likes borscht. He tried to make it. It's very successful. It's warm in winter."

Production steps:

Step 1: cut the beef into small pieces, add ginger slices and bring to a boil in water, then turn to low heat and simmer for at least one and a half hours.

Step 2: after the tomato is cut into crucifers, put the whole tomato into the pot and boil the water. The skin will rise with the heating of the water. Take out the skin and dice the tomato and other vegetables.

Step 3: when the beef is almost cooked, melt 10 grams of butter in the pan, stir fry the diced vegetables except tomatoes, remove the moisture and add them to the beef.

Step 4: cook the vegetables over low heat for about 10 minutes, add 10 grams of butter in the pan to melt, add tomato sauce to stir fry until fragrant, stir fry well and add into the beef soup.

Step 5: add diced tomatoes into the soup, add salt, sugar and other seasonings according to your own taste to flavor.

Step 6: after stewing, when the soup reaches the ideal consistency, you can sprinkle and grind the pepper powder, and then take it out of the pot.

Materials required:

Beef: 200g

Ketchup: 250g

Potatoes: 150g

Korean food: 100g

Carrot: 100g

Celery: 100g

Butter: 20g

Onion: 100g

Note: some people will stir fry flour with butter and add it to the soup to make it sticky, but I'm satisfied with it when I cook it, so I don't need it. Make sure you use ketchup instead of tomato sauce. It's sour. It's not recommended to use pressure cooker for beef. It will make the taste not mellow enough. I use casserole.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: sweet and sour

Chinese PinYin : Luo Song Tang